Braised Beef Pot Roast With Leek-Mustard Au Jus - Beef Recipes - LGCM

Name: Braised Beef Pot Roast With Leek-Mustard Au Jus - Beef Recipes - LGCM
Ingredients: 3 lb Leahy’s Angus Beef Boneless Chuck Roast; 14 oz Beef Broth; 3 cup Leek (chopped & divided); 2 Tbsp Dijon Mustard; 2 Tbsp Vegetable Oil; LGCM Ultimate Steak and Roast Rub; Liberally season the outside of the beef roast with the Ultimate Steak and Roast Rub.; Heat oil in a Dutch Oven over medium heat until hot. Place the roast in the Dutch Oven and brown on all sides. Pour off the drippings.; Add broth and 2 cups of leeks to the pot and bring to a boil. Reduce heat to low, cover the pot and simmer for 2-3 hours, until the roast is fork tender.; Carve the roast (which has been resting since you took it out from the pot) into slices and serve with your warm Mustard-Leek Au Jus. Enjoy!

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Pot roasts are one of those things that are just such a staple that you never think about how easy it is to make them a little different, a little more

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Ingredients

3 lb Leahy’s Angus Beef Boneless Chuck Roast
14 oz Beef Broth
3 cup Leek (chopped & divided)
2 Tbsp Dijon Mustard
2 Tbsp Vegetable Oil
LGCM Ultimate Steak and Roast Rub
Liberally season the outside of the beef roast with the Ultimate Steak and Roast Rub.
Heat oil in a Dutch Oven over medium heat until hot. Place the roast in the Dutch Oven and brown on all sides. Pour off the drippings.
Add broth and 2 cups of leeks to the pot and bring to a boil. Reduce heat to low, cover the pot and simmer for 2-3 hours, until the roast is fork tender.
Carve the roast (which has been resting since you took it out from the pot) into slices and serve with your warm Mustard-Leek Au Jus. Enjoy!